This weekend, tortillas. Make enough dough for two meals. Take the fillets off the big chicken bought this weekend and make the most of the last courgettes on the growers’ stalls. Tomorrow, you’ll cook the rest of the chicken in pieces — it’ll be less noticeable that you took the fillets.
Don’t make the tortillas ahead; put the rest of the dough in the fridge and make them at the last moment. They tend to harden if you don’t use them straight away.
A Côtes de Bourg… For camper-van travellers who are France Passion members, you can stop over with Murielle and Johann Demel at Château Puy d’Amour in Saint-Seurin-de-Bourg… You’ll be made very welcome, and it’s a good base for exploring the Gironde estuary ^^
At least an hour before making your tortillas, prepare the dough.
Put into a stand mixer the flour, the salt, the sugar and the soft butter cut into pieces.
Add 20 cl of water.
Form a ball with your dough and chill it.
Take your dough out of the fridge.
Peel and slice the onion thinly and fry it for 5 minutes in a little fat.
Add the diced courgettes and carry on cooking for 5 minutes.
Add the chicken fillets cut into small pieces and cook for another 5 minutes.
Season with salt and pepper and keep warm (by putting a lid on your pan, for instance).
Flour your work surface.
Cut your dough into 6 portions. Don’t make the tortillas you’ll use later ahead of time; put the dough you don’t need in the fridge.
Roll the dough out thinly, making sure there’s flour above and below the piece (so it doesn’t stick to the rolling pin or the work surface, which would tear the dough).
Cook them either on a plancha at 210 °C or in a frying pan for one or two minutes on each side. When the dough starts to puff up and turn a nice colour, stop cooking.
Put the tortillas on plates (which you can warm for a few minutes in your oven at 85 °C), lay the filling on top and serve nice and hot with a green salad.
If you have dough left over, you can cook one or two extra tortillas and then cut them into triangles.
With a guacamole or a spicy tomato sauce, there’s your *apéro* ^^
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